This gluten free cake is nostalgic, delicious and moist. The passionfruit and yoghurt are a bit tart and because our Banana Bread mix has only a small amount of coconut sugar, the cake is mostly sweetened by the bananas. This makes a great contrast to the sweet icing and means it’s a treat while still having a super nourishing side. The banana yoghurt passionfruit cake is an adaptation from my favourite cookbook from the early 90s – Cakes and Slices from the Women’s Weekly Cookbook collection. You will need three passionfruit for this cake and in my opinion the bigger the better. As always there is a plant-based option for this cake below but also an option to make your gluten free cake with dairy and/or eggs. The plant-based options is denser and a bit moister, with a texture slightly closer to a banana bread while the option with eggs and dairy will have a bigger rise. If you are making the gluten free vegan cake, I suggest using bananas that are ripe but not too far gone – this will give you the best rise and texture.